Haengbok

Grilled Korean dumplings (Gun-mandu) with crispy skin. Filled with a savory mixture of pork and vegetables. Served hot, often accompanied by a soy-vinegar sauce.

Boiled Korean dumplings (Mul-mandu), tender and juicy. The pork and vegetable filling is delicate. A soft and chewy texture.

Shrimp fried and coated in a sweet and sour or caramelized sauce. Crispy on the outside and tender on the inside. A mix of sweet and savory flavors.

Korean-style fried chicken wings, coated in a sticky, sweet sauce. The skin is very crispy. Often garnished with sesame seeds.

Whelks mixed with fresh vegetables in a spicy and vinegary red sauce (Golbaengi-muchim). Chewy texture of the whelks contrasting with the crunchiness of the vegetables. Spicy and tangy taste.

Sweet corn kernels cooked with melted cheese on a hot plate (Corn Cheese). Sweet and creamy flavor. Gratinéed and stringy texture.

Poached squid served with vegetables and a spicy gochujang sauce. Fresh and flavorful. The squid is tender and slightly elastic.

Traditional dish called Japchae. Sweet potato glass noodles stir-fried with beef and vegetables. Sweet and savory flavor from sesame oil and soy sauce, elastic texture.

Tofu slices braised in a spicy chili-based sauce. The tofu is tender and absorbs the rich, spicy sauce. A flavorful side dish.

Dubu Kimchi: pork stir-fried with spicy fermented kimchi, served with blanched plain tofu. The mild tofu balances the spicy and tangy taste of the kimchi pork. Eat by assembling the two.

Pork ribs marinated in a spicy sauce and grilled. Flavorful and juicy meat to gnaw on the bone. Smoky and spicy taste.

Tteokbokki: cylindrical rice cakes and fish cakes simmered in a thick, sweet, and very spicy red sauce. Soft and chewy texture. A street food classic.

Thick pancake made from ground mung beans (lentils), called Bindaetteok. Crispy on the outside and grainy but soft on the inside. Nutty and savory flavor.

Kimchi-jeon: fried pancake incorporating spicy kimchi. Red, crispy, and slightly tangy. Perfect to accompany alcoholic beverages.

Haemul-pajeon: savory pancake generously filled with chives and various seafood. Crispy and chewy texture. To be dipped in soy sauce.

Assortment of three types of Korean pancakes (Jeon). Offers a variety of flavors: spicy (kimchi), savory (chives), and nutty (lentils). Ideal for tasting a bit of everything.

Thin slices of beef marinated in a sweet and savory soy sauce, stir-fried with vegetables. Tender and juicy with a rich umami flavor. One of the most famous Korean dishes, enjoyed by everyone.

Stir-fried chicken, available in mild (soy) or spicy (gochujang) version. Cooked with vegetables. The spicy version is rich and flavorful.

Spicy stir-fried pork marinated in gochujang and chili flakes. Smoky, sweet, and very spicy flavor. Served with stir-fried vegetables.

Squid quickly stir-fried to remain tender. Choice between a mild soy sauce or a bright red spicy sauce. Pleasant elastic texture.

Simply grilled salmon fillet. Tender flesh and crispy skin. A lighter, flavorful option.

Grilled mackerel fillet, fatty fish with a pronounced flavor. Firm and juicy flesh. Often served with a lemon wedge.

Fusion version of Bulgogi topped with melted mozzarella cheese. The cheese adds a creamy texture to the sweet and savory beef. Rich and indulgent.

Spicy chicken stir-fried topped with a generous layer of melted mozzarella. The cheese softens the spiciness of the sauce. A very popular and comforting dish.

Spicy pork ribs (Galbi) gratinated with mozzarella cheese. The mix of spicy grilled meat and melted cheese is rich in flavor.

Samgyetang: traditional soup of whole chicken stuffed with glutinous rice, ginseng, jujube, and garlic. Clear and nutritious broth. The meat is so tender it falls off the bone.

Budae Jjigae: spicy fusion stew born after the war. Contains kimchi, sausages, ham, tofu, and instant noodles. Rich and spicy broth, ideal for sharing.

Large portion of marinated beef stir-fried with melted cheese, served like a sharing fondue. Sweet, savory, and creamy flavor.

Large portion of spicy chicken and melted cheese to share. The dish simmers at the table, blending the spicy flavors of the chicken and the sweetness of the cheese.

Bulgogi Jeongol: marinated beef stew with mushrooms, vegetables, and glass noodles. Mild and savory broth. Cooked at the table in a large pot.

Tender beef ribeye marinated in a sweet soy sauce (Galbi). To be grilled at the table. The marinade caramelizes during cooking, offering a rich flavor.

Quality plain beef ribeye. Appreciated for its tenderness and marbling. To be grilled and dipped in sesame oil and salt.

Lean and flavorful beef cut. Slightly firmer texture. Excellent when quickly grilled.

Bavette steak marinated in a spicy sauce. Long-fibered meat, very flavorful. The chili enhances the rich taste of the beef.

Tender chicken pieces marinated in a red gochujang sauce. To be grilled well for a smoky and spicy flavor.

Pork marinated in a sweet and spicy sauce (Dwaeji-galbi spicy). Grilled, it becomes crispy and caramelized. Very tasty wrapped in lettuce.

Samgyeopsal: thick slices of plain pork belly. Rich in fat, becomes crispy when cooked. The absolute classic of Korean barbecue.

High-quality pork cut (Iberian), marbled and tender. Intense nutty flavor. Melts in your mouth when grilled.

Thin slices of beef tongue. Unique texture, both tender and slightly crunchy. Delicious when quickly grilled and dipped in salt and pepper.

Pork ribs with bone, marinated in a spicy sauce. The meat near the bone is particularly flavorful. To be eaten with fingers if necessary.

Lamb meat marinated with Korean spices (often cumin and chili). Tender and fragrant. A change from the usual beef and pork.

Marinated duck slices. The duck fat melts during cooking, making the meat juicy. The spicy marinade complements the richness of the duck well.

Seafood mix (shrimp, squid, etc.) marinated in a spicy sauce. To be quickly grilled to maintain freshness. Enhanced marine flavors.

Selection of fresh mushrooms for grilling. They absorb the cooking juices of the meats if cooked together. Meaty texture and umami taste.

Spectacular presentation of 8 different meats on a tiered stand. Allows tasting a wide variety of beef, pork, and poultry. Ideal for groups.

Large whole prawns for grilling. The flesh becomes firm and sweet when cooked.

Delicate scallops. To be grilled very briefly to avoid drying them out. Mild and refined flavor.

Mixed rice served in a sizzling stone bowl (Dolsot). Topped with stir-fried beef, various vegetables, and an egg. The rice crisps at the bottom of the bowl, creating a crispy layer (Nurungji).

Meat-free version of Bibimbap Dolsot. Tofu provides protein and kimchi adds spiciness. Mix with gochujang sauce before eating.

Bibimbap Dolsot topped with spicy chicken. The hot mix of rice, vegetables, and chicken is comforting and flavorful. Be careful, the bowl is very hot.

Bibimbap Dolsot topped with spicy pork (Jeyuk). The rich flavors of the pork blend with the grilled rice and vegetables. Crispy texture at the bottom.

Modern variation with salmon (cooked by the heat of the bowl). Lighter than red meat versions. Flavorful and healthy.

Banchan: small Korean side dishes. Varies between kimchi, seasoned vegetables (namul), or seaweed. Essential to complete the meal.

Bowl of steamed white rice. Short, sticky grain, typical of Korean cuisine.

Fresh green lettuce leaves. Used to wrap grilled meat and rice (Ssam).

Light soup made from fermented soybean paste (Doenjang-guk). Warm and savory, it aids digestion.

Bibim Naengmyeon: thin buckwheat noodles served cold with a red spicy sauce. Very elastic texture. Mix before eating to distribute the spiciness.

Mul Naengmyeon: thin buckwheat noodles in a chilled, tangy beef broth. Very refreshing, especially in summer or after a barbecue. Chewy texture.

Dish combining noodles, crispy fried chicken pieces, and spicy rice cakes (tteokbokki). A mix of street food textures and flavors.

Popular noodle soup rich in seafood (mussels, squid, shrimp) and vegetables. The red broth is very spicy and fragrant (